Meat-Borne Diseases Overview
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Questions and Answers

Which bacteria is primarily associated with gastro-enteritis cases linked to poultry meat/

  • Campylobacter Spp.
  • Listeria monocytogenes
  • Escherichia coli
  • Salmonella spp. (correct)

What is a significant factor contributing to the spread of Salmonella in poultry?

  • Inadequate cleaning and disinfection measures (correct)
  • Contaminated water sources
  • Low humidity levels in farms
  • Feeding infected grains

During which phase are Salmonella bacteria commonly acquired by poultry?

  • Transport of live animals
  • Processing at the abattoir
  • Scalding and plucking procedures
  • Breeding phase (correct)

What is a common concentration level of Campylobacter in poultry intestinal contents?

<p>10^5 to more than 10^6 cfu/g (B)</p> Signup and view all the answers

Which factor is likely to enhance the risk of Campylobacter contamination in poultry?

<p>Insufficiently cleaned transportation cages (C)</p> Signup and view all the answers

What is a possible consequence of cross-contamination during poultry processing?

<p>Campylobacter infection can spread to negative flocks (A)</p> Signup and view all the answers

What characterizes the occurrence of Salmonella in poultry over recent years?

<p>Contamination of poultry meat is regarded as alarming. (A)</p> Signup and view all the answers

Which of the following is NOT typically a concern for poultry meat contamination?

<p>Pathogen load in feed (C)</p> Signup and view all the answers

Which measure is NOT recommended for reducing microbial load at the pre-harvest level?

<p>Transporting batches of pigs together (D)</p> Signup and view all the answers

What is a key recommendation for the transport and lairage level?

<p>Thorough cleaning and disinfection of trucks (A)</p> Signup and view all the answers

Which practice is associated with the abattoir level to ensure safety?

<p>Separate slaughtering of Salmonella-negative and infected herds (C)</p> Signup and view all the answers

At the pre-harvest level, which strategy is NOT advised?

<p>Increasing the number of feed suppliers (B)</p> Signup and view all the answers

In order to minimize stress during transport, which of the following is advised?

<p>Reducing lairage time to a minimum (B)</p> Signup and view all the answers

Which of the following is a recommended disinfection practice at the slaughterhouse?

<p>Application of a bung bag during slaughter (B)</p> Signup and view all the answers

Which measure is NOT part of the recommended pest control strategies?

<p>Chemical treatments without monitoring (C)</p> Signup and view all the answers

What is emphasized regarding the management of sick pigs?

<p>Developing a strategy for management (C)</p> Signup and view all the answers

Which of the following pathogens is NOT commonly associated with poultry?

<p>Yersinia enterocolitica (D)</p> Signup and view all the answers

What is the preferred method for reducing microbiological hazards in pork from farm to consumer?

<p>HACCP-like systems (D)</p> Signup and view all the answers

What role does continuous water spraying play during the evisceration process?

<p>It prevents accumulation of debris. (B)</p> Signup and view all the answers

Which of the following diseases is specifically linked to fresh pork consumption?

<p>Trichinella sp. (A)</p> Signup and view all the answers

Which pathogen is associated with both poultry and pork?

<p>Campylobacter spp. (C)</p> Signup and view all the answers

What measures should be taken after the final washing of poultry carcasses?

<p>Chill them promptly. (A)</p> Signup and view all the answers

Which of the following is NOT a key disease associated with poultry?

<p>Escherichia coli (C)</p> Signup and view all the answers

What is a significant public health concern associated with pork consumption?

<p>Under-cooking leading to trichinosis. (C)</p> Signup and view all the answers

What is the relationship between bacterial counts in poultry and the risk of infection in humans?

<p>As bacterial counts exceed 500 cfu/g, infection risk increases. (A)</p> Signup and view all the answers

Which type of Clostridium perfringens strains are primarily associated with human food poisoning?

<p>Type A strains, which may be haemolytic. (D)</p> Signup and view all the answers

Why can poultry meat support the spore-formation of Clostridium perfringens?

<p>The muscle's pH level approximates 6.5. (C)</p> Signup and view all the answers

Which strain of Staphylococcus aureus is most commonly associated with food poisoning?

<p>Types C and D strains, known for their toxin production. (C)</p> Signup and view all the answers

What impact does improper cooking of poultry meat have on Clostridium bacteria?

<p>It allows for survival of C.perfringens spores. (C)</p> Signup and view all the answers

How can Staphylococcus aureus levels increase significantly in poultry during processing?

<p>By contact with contaminated surfaces during defeathering. (B)</p> Signup and view all the answers

Which assertion about Clostridium botulinum in poultry meat is correct?

<p>It is primarily introduced through contaminated spices. (B)</p> Signup and view all the answers

What condition favoring the growth of Clostridium species is present in improperly stored cooked meat?

<p>Warm temperatures with ample nutrients. (A)</p> Signup and view all the answers

What is a significant characteristic of Listeria monocytogenes in poultry processing environments?

<p>It can survive for long periods once introduced. (C)</p> Signup and view all the answers

What specific ability does Aeromonas spp. have that poses a contamination risk in poultry?

<p>Growth at refrigeration temperatures (4°C). (B)</p> Signup and view all the answers

Which serotype of Yersinia enterocolitica is significant for human health despite not being pathogenic for poultry?

<p>Certain pathogenic serotypes. (C)</p> Signup and view all the answers

Which strain of Escherichia coli is known to potentially stay in poultry despite being non-pathogenic?

<p>Commensal strains. (A)</p> Signup and view all the answers

What is a lesser-known but important consideration regarding Mycobacterium avium in poultry?

<p>It should still be accounted for in small farm flocks despite rare occurrences. (D)</p> Signup and view all the answers

What recommended practice helps control microbial growth in poultry processing?

<p>Keeping the product chilled or frozen. (D)</p> Signup and view all the answers

How does Listeria monocytogenes primarily enter poultry processing plants?

<p>From equipment and surfaces of machinery. (D)</p> Signup and view all the answers

What common misconception exists regarding E. coli strains in poultry?

<p>All E. coli strains present are harmful to humans. (A)</p> Signup and view all the answers

Flashcards

Poultry Meat Contamination

Poultry meat can become contaminated during various stages of production, including hatching, growth, transport, processing (evisceration, scalding, plucking), and farm conditions.

Salmonella spp. in Poultry

Salmonella bacteria can contaminate poultry meat. They often live in the intestines and can spread through cross-contamination.

Salmonella Infection in Poultry

Infected poultry can carry Salmonella asymptomatically, meaning without showing symptoms.

Campylobacter in Poultry

Campylobacter (especially C. jejuni) contamination in poultry, can cause human enteritis (inflammation of the intestines).

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Cross-Contamination (Poultry)

The transfer of harmful bacteria from one batch of poultry products to another.

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Poultry Processing Contamination

Contamination during abattoir processes can increase spread of bacteria.

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Risk Factors (Poultry)

Poor hygiene at facilities (farms and abattoirs), overcrowding, and insufficient cleaning/disinfecting procedures contribute to contamination.

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Bacterial Load in Poultry

Certain disease-causing bacteria like Salmonella and Campylobacter may reach very high concentrations in infected poultry's intestines.

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Listeria monocytogenes

A bacterium found worldwide in poultry, and wild rodents and birds. It can contaminate processing equipment, water, and sewage. It can persist and resist cleaning/disinfection, being a significant foodborne pathogen source, especially in undercooked poultry.

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Aeromonas spp.

Bacteria that can cause sporadic human illness from consuming poultry. Found on poultry skin, edible byproducts, and water; sometimes can produce enterotoxins. Can grow in cold temperatures.

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Yersinia enterocolitica

Bacteria found in poultry intestines that aren't usually harmful to poultry, but can cause illness in humans, such as septicemia and arthritis, with certain serotypes.

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Escherichia coli

A bacterium part of the poultry's intestinal flora. While some strains are harmful to poultry, strains like E. coli 0157:H7 aren't typically found in ill poultry, but some studies showed excretion for up to 90 days.

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Mycobacterium avium

Bacteria that can cause avian tuberculosis, especially in small farm poultry flocks, not frequently seen in intensive poultry farming.

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Poultry processing hygiene

Maintaining a clean environment and minimizing microbial growth during poultry processing, using washing, chilling/freezing, and monitoring and control at processing stages.

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Microbial load reduction

Reducing the overall amount of microorganisms during poultry processing.

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Microbial growth control

Maintaining clean practices like washing carcasses and keeping product chilled or frozen to prevent microbial growth during poultry processing.

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Poultry Meat Bacteria Levels

Poultry meat and byproducts can have high bacterial counts (102-105 CFU/g), sometimes exceeding 105 CFU/g. A low infective dose can lead to human infection.

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Clostridium perfringens Food Poisoning

Clostridium perfringens bacteria, often found in animal feces, causes food poisoning, especially if cooked meat is held at unsafe temperatures. Some strains produce toxins that multiply rapidly—especially in meat. Spores survive cooking—these can be dangerous.

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Clostridium perfringens Spore Formation

Poultry meat, particularly leg muscle (pH ~6.5), is conducive to the formation of Clostridium perfringens spores.

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Staphylococcus aureus Transmission

Staphylococcus aureus, bacteria often found on poultry, can significantly increase on poultry during processing (e.g., visceration, chilling) creating a high risk.

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Staphylococcus aureus Food Poisoning

Staphylococcus aureus food poisoning is often linked to mishandling of cooked food by infected individuals, and subsequent unsafe temperatures.

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Clostridium botulinum and Poultry

Clostridium botulinum, while potentially present on poultry, is not as common as other types of bacteria. Contamination can occur from external sources, e.g., spices.

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Poultry Processing and Bacteria

Poultry processing procedures like defeathering, visceration, and chilling, can significantly increase the presence of bacteria like Staphylococcus aureus if not done properly.

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Bacterial Infection in Humans

Infection may be caused by bacteria in poultry. These counts can be quite high in the poultry meat and require proper cooking to eliminate bacteria.

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Poultry Evisceration Process

Process of cleaning and preparing poultry carcasses for further processing, involving scalding, defeathering, plucking, and washing.

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Poultry Carcass Washing

Cleaning poultry carcasses to remove debris and prevent contamination during evisceration.

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Poultry Carcass Chilling

Quickly cooling poultry carcasses to inhibit microbial growth and limit pathogen multiplication.

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Key Poultry Pathogens

Salmonella, Aeromonas, Campylobacter, Yersinia, Clostridium, Escherichia, Staphylococcus, and Mycobacterium.

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Pork Microbiological Hazards

Pathogens that can contaminate pork and cause foodborne illnesses, requiring end-to-end HACCP control.

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HACCP-like Systems (Pork)

Structured preventive measures in the entire food production chain to control food safety hazards in pork production.

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Key Pork Pathogens

Pathogens found in pork including Salmonella, Campylobacter, Yersinia, and Listeria.

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Foodborne Illness Outbreaks

Events where many people get sick after eating contaminated food, often linked to pork or poultry

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All-in/all-out production

A system where all animals in a production unit are raised, finished, and then removed together, preventing the mixing of groups of different ages and reducing the risk of disease transmission.

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Closed feed storage

A storage system for animal feed that minimizes exposure to potential contaminants, such as dust, insects, and rodents.

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Hygienic lock facility

A controlled access point between different zones of a farm or abattoir, designed to minimize the risk of introducing contaminants.

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Deliver batches directly

Transporting pigs from the farm directly to the slaughterhouse without mixing them with other groups.

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Separate slaughtering batches

Ensuring pigs from herds with different Salmonella status (negative vs. infected) are slaughtered separately to prevent cross-contamination.

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Sufficient scalding temperature

Using a high enough water temperature during scalding to effectively remove hair and potentially reduce microbial load.

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Bung bag during slaughter

Using a device to contain the contents of the pig's intestines during slaughter, preventing contamination of the carcass.

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General good hygienic practices

Maintaining cleanliness and sanitation throughout the entire process, including cleaning equipment, washing hands, and using proper disinfection techniques.

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Study Notes

Meat-Borne Diseases

  • Meat-borne diseases are a significant concern in the Asia-Pacific region.
  • Salmonella typhi (typhoid) accounts for a substantial portion of disability-adjusted life years (DALYs).
  • 50% of the disease burden in Southeast Asia stems from bacterial diarrheal agents.
  • Leading bacterial diarrheal agents (in decreasing order of significance) include enteropathogenic Escherichia coli, non-typhoid Salmonella, and enterotoxigenic E. coli, and Campylobacter spp.
  • Foodborne parasites, such as Paragonimus spp., Clonorchis sinensis, and Opisthorchis, pose a significant threat, primarily in the South East Asia B region.
  • In the Western Pacific region, helminths account for 55% of disability-adjusted life years (DALYs), with Paragonimus spp., Clonorchis sinensis and Taenia solium as the primary pathogens.
  • Bacterial diarrheal diseases account for a smaller percentage (14%) of the foodborne disease burden in the Pacific region, with Campylobacter being the most prevalent pathogen.
  • Poultry meat is frequently implicated in gastrointestinal infections.
  • Infections in poultry may be associated with contamination during hatching, growing periods, and various stages of handling including transport, scalding, plucking, and evisceration.
  • Key pathogens associated with poultry meat include Salmonella spp., Campylobacter spp., Aeromonas spp., Yersinia, Escherichia coli, Mycobacterium avium, as well as Clostridium perfringens, and C. botulinum, and Staphylococcus aureus and Listeria monocytogenes.

Key Diseases from Poultry

  • Poultry meat is a frequent source of human gastrointestinal infections.
  • Contamination occurs during various stages, potentially causing asymptomatic carriage in birds.
  • Farm conditions, transportation procedures, and processing methods significantly impact contamination.

Salmonella spp.

  • Salmonella is a prevalent pathogen in poultry, accounting for a significant percentage of foodborne outbreaks.
  • Various Salmonella serotypes are frequently found in poultry, associated with gastroenteritis among humans. (88.1%)

Campylobacter spp.

  • Campylobacter spp. are increasingly implicated in human enteritis linked to poultry consumption.
  • The bacteria reside in the intestines of birds, and their presence in poultry meat and by-products can contribute to outbreaks when hygienic measures are inadequate.

Contamination in Production

  • Microbial load is a key concern affecting poultry products.
  • Contamination can occur throughout the production cycle, necessitating comprehensive hygiene practices throughout evisceration.

Proper Meat Handling Practices

  • Contamination can occur during transportation, processing, and storage.
  • Maintaining strict hygiene practices, like separating batches, cleaning and disinfection, and proper temperature control, are essential for reducing the risk of contamination.
  • Keeping poultry properly chilled or frozen can help control microbial growth.
  • Strict hygiene in the processing and handling is critical to prevent contamination

Poultry Meat Contamination Prevention

  • Implementing stringent measures across the food chain from farm to consumer is critical. (Transportation, slaughtering, handling etc.)

Pork Diseases

  • Pork products are another significant source of foodborne diseases.
  • Proper HACCP guidelines must be strictly applied.
  • Contamination with pathogens like Salmonella spp., Campylobacter spp., Yersinia enterocolitica, and Listeria monocytogenes is possible.
  • Teania solium and Trichinella may be problematic, often linked to foodborne illnesses.

Microbiological Hazards in Pork

  • Contamination of pork/pork products by pathogenic bacteria is often associated with human illnesses.
  • Control mechanisms in the food chain, from farm to consumer, are essential for mitigating these risks.

Foodborne Disease Outbreaks

  • Data indicate that pork and poultry are leading causes of foodborne illness outbreaks.
  • Hygiene practices along the supply chain are vital to minimize these events.
  • Proper, systematic control/management systems from farm to fork limit risks significantly.

Data on Foodborne Diseases

  • Data on specific pathogens, outbreak numbers, and geographical locations can help shape targeted prevention strategies .

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VPH 123 Meat-borne Diseases PDF

Description

Explore the implications of meat-borne diseases, particularly in the Asia-Pacific region. This quiz covers key pathogens such as Salmonella and various bacterial and parasitic agents impacting public health. Understand the burden of these diseases and their significance in specific areas.

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